No-Recipe Easy Vegan Meal Ideas
Get inspired to create your own plant-based dishes with these no-recipe required, easy vegan meal ideas!
In this new post series, I’ll be sharing easy vegan meal ideas that you can incorporate into your daily life. The meals listed below are dishes I quickly threw together over the last few weeks. I hope you can take these ideas into your life, putting your own twist on them or using them as inspiration for your own plant-based creations. You can find more ideas for quick, vegan meals in these posts:
Easy Vegan Meal Ideas
I’m a big believer that we should all be able to throw together quick, healthy and delicious meals without thinking much about it. I don’t want anyone to be overwhelmed when it comes to plant-based eating. I know a lot of us can get stuck with “what to eat for dinner” but once you get the creative juices flowing, it’s easy to create simple, flavourful vegan meals with basic everyday ingredients.
Once you get the hang of it, eating a plant-based diet is not only simple but done right, will provide all the nutrients you need to live a happy, healthy and active life.
1. Spicy Kale Slaw and Chickpea Bowl
Oh man, This was so, so, so good. To make this, you’ll want to prep a big batch of spicy kale slaw. I made mine by blending soaked raw cashews with water, cumin, red pepper flakes, curry powder, a little stevia and a number of other spices and dried herbs to make a spicy dressing. Adjust the spices to your liking. Mix the kale and dressing in a big bowl.
Top with chickpeas, spaghetti squash, mashed yams, chopped green onion, avocado, tempeh, lemon and sea salt.
Tip: Include spaghetti squash and mashed yams in your weekly food prep so you can add to quick vegan meals all week!
2. “Fried” Broccoli and Zucchini Plates
Last week I was on a huge “fried” broccoli and zucchini kick. To make it, simply add sliced zucchini and broccoli to a non-stick skillet with plenty of garlic powder and “fry” until tender. I made that a number of times over the last few weeks but my favourite meal happened when I topped it with grated raw beet, raw carrot, avocado, tahini salt, pepper and lemon. Amazing.
3. Kale, Tempeh and Purple Yam Bowls
I’ve been hooked on purple yams lately and have been including them in my weekly food prep for a while now. Try adding baked purple yams to a big bowl of kale, broccoli slaw, diced peppers, sliced zucchini, hemp seeds, a drizzle of maple syrup, tahini, salt and pepper.
Tip: Buy packaged broccoli slaw for super quick salads!
3. Thick Protein Oats with Berries, Carob and Coconut
I tend to do in phases where I eat the same thing for breakfast for weeks at a time. This is more like dessert but still, I ate it everyday for a good week.
To make it, add 1 serving of Vega Performance Protein to a container with oats and just enough almond milk to form a thick paste. You can also add P2B or Chocolate P2B for peanut butter flavoured-oats. Place in the fridge overnight.
In the morning, top with toasted coconut, carob chips and berries. Adding chocolate or carob chips isn’t something I would do every day but for a weekend treat, it’s awesome!
Tip: Prep 5 days worth of overnight oats by adding the dry ingredients to containers ahead of time. Pull as needed, add non-dairy milk and pop in the fridge!
Overnight oats recipes
- Brownie Batter Overnight Protein Oats
- Chia Seed Gingerbread Overnight Oats
- Blueberry Muffin Overnight Oats
- Apple Pie Overnight Oats
- Strawberry Cheesecake Overnight Protein Oats
4. Green Protein Smoothie Bowls
I’m totally in love with green smoothie bowls lately! I’ve been having them every. single. day.
To make them, simply blend your choice of frozen fruit with Vega protein, spirulina and chlorella. My favourite fruit to use is either frozen mango, strawberry or banana. Add just enough water so it’s blend-able, but not too much! The result is a thick “ice cream” perfect for adding all your favourite toppings to.
I like to top it with hemp seeds, peanut butter, sliced banana and berries.
Topping Ideas for Green Smoothie Bowls
raisins or goji berries
shredded coconut or toasted coconut flakes
sliced banana or fresh berries
cinnamon, nutmeg or ground ginger
drizzle of tahini or nut butter
nuts like almonds, cashews or pecans
Spirulina and chlorella are amazing nutrient-rich foods to include in a vegan or vegetarian diet due to the huge range of antioxidants and phytonutrients they provide. All around, they are both incredible super foods that offer a host of health benefits. I include 1 tsp of each in my diet on a daily basis. You can find them both on Amazon here and here.
Smoothie bowl recipes
- Green Smoothie Bowl with 2-Ingredient Raw Granola
- Turmeric Carrot Butternut Squash Smoothie Bowl
- Low-Sugar Blueberry Coconut Smoothie Bowl
- Low-Sugar Chocolate Avocado Smoothie Bowl
5. Overnight Protein Steel Cut Oats
New favourite alert!! Lately, I’ve been switching up my regular quick oats for steel cut oats. If you make them in the fridge overnight they come out thick and chewy in the morning. I love them! The chewy texture is a yummy change from regular oats.
To make them, add ¼ cup of steel cut oats to a container with 1 scoop of Vega Vanilla Protein, 1 tbsp of chia seeds, 1 tbsp of hemp seeds, 2 tbsp of raisins, 1 tsp of cinnamon, 1 tsp of maca powder and ¾ cup of almond milk. Mix well and let sit in the fridge overnight.
Of course, all those add-ins are optional. If you just want the oats, I’d probably use ½ cup of almond milk and a few drops of liquid stevia. I really like it it with cinnamon and raisins added in! I love maca powder to help with energy and balancing hormones. I use Vega Maca daily.
6. Baked Curried Tofu with Roasted Veggie and Tahini
Sometimes I just want to throw a bunch of stuff in the oven without worrying too much about it and that’s just how this beautiful meal came about. I sliced up some extra firm tofu and tossed with curry powder, garlic powder and onion powder then placed on a baking pan. On a separate pan I added a bunch of green beans and asparagus. I added them both to the oven and baked for 20-25 minutes at 400 degrees, flipping the tofu half-way through.
Once the tofu was crispy and asparagus was tender, I drizzled it all with tahini, sea salt, black pepper and Frank’s buffalo sauce. It was so good I had to stop myself from eating all the leftovers in one sitting!
7. Instant Pot Baked Potatoes
I love making baked potatoes in the Instant Pot and then topping with things like:
- vegan queso, steamed broccoli and black beans
- kidney beans, salsa and nutrition yeast
- steamed kale, lentils and tahini sauce
They’re easy, healthy, filling and so yummy! Learn how to make Instant Pot Baked Potatoes here.